Braised Dogfish with Tri-Color Bell Peppers
A vibrant and aromatic one-pot fish dish where tender dogfish steaks slowly soak up the flavors of bell peppers, fresh tomatoes, and warming spices. Quick to prepare and deeply satisfying, it pairs beautifully with fluffy white rice for a wholesome weeknight dinner.
🛒 Ingredients
4 servings
- 700 g dogfish steaks
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1 green bell pepper, sliced into rings
- 1 red bell pepper, sliced into rings
- 1 yellow bell pepper, sliced into rings
- 1 large tomato, diced
- 1 tablespoon tomato sauce
- Salt to taste
- Freshly ground black pepper
- Mixed fish seasoning or dried herbs
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Directions
- 1
Heat the olive oil in a wide, deep pan over medium heat and sauté the chopped onion until soft and lightly golden.
- 2
Gently lay the dogfish steaks on top of the onion without stirring.
- 3
Season with salt, black pepper, and your chosen fish seasoning or herbs.
- 4
Layer the bell pepper rings, diced tomato, and tomato sauce evenly over the fish.
- 5
Cover with a tight-fitting lid and cook on low heat for 15 to 20 minutes without stirring, allowing the fish to hold its shape.
- 6
Serve immediately with white rice and a squeeze of fresh lemon if desired.
💡 Chef's Tip
Resist lifting the lid or stirring during cooking — low, steady heat and a sealed pot are what keep the fish moist and the steaks beautifully intact.
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